As a late birthday/early Christmas present, JBL bought me a KitchenAid immersion blender. (I know, you’re all jealous, but what can I say? I have really nice, thoughtful friends!) I’ve wanted an immersion blender for a while, mostly because I wanted to make puréed soups without any of the hassle of transferring to a food processor or an upright blender.
For my first soup, I wanted to make the Roasted Corn Soup that we made at JL’s baby shower. I thought it would be interesting to alter it by adding pancetta at the beginning to add more savory-ness and some potatoes for more texture/body.
The pancetta was a good idea; the potatoes not so much. I think the extra starch made things too bland. It was like I was eating corn and potato purée instead of corn and potato soup. So, without further ado, here’s the recipe, omitting the potato. Some other notes: I substituted soy milk for regular milk and the pancetta was pre-diced and came in a small package from Trader Joe’s. So very convenient!
Roasted Corn Soup (recipe by Emily Dellas)
2 lbs frozen corn kernels
4 Tbsp olive oil
1 jalapeño, half-seeded and minced
1 onion, chopped
1 clove garlic, minced
4 cups stock (chicken or vegetable)
2 cups milk
1 small pkg pre-diced pancetta (about 4-8oz?)
salt, black pepper
1. Preheat oven to 400 degrees. Line baking sheets with foil. Spread corn kernels on baking sheets, drizzle with 2 tablespoons of olive oil, salt, and pepper. Roast for 15-20 min, stirring once.
2. Heat remaining 2 tablespoons of oil in large heavy pan. Add the pancetta, onion, jalapeño, and garlic. Cook for 3 minutes.
3. Add the corn kernels and stock. Bring to boil, then turn down heat and simmer for 15 minutes.
4. Turn off heat. Add milk. Stir.
5. Puree the soup until 2/3 smooth. Continue to simmer or serve immediately.